Old fashioned fresh cream cake

An old-fashioned fresh cream cake is a delightful dessert that harks back to traditional baking techniques and simple, wholesome ingredients. Here’s a description:

**Cake Layers:** The cake layers are typically made with basic ingredients like flour, sugar, eggs, and butter, resulting in a light, tender crumb.

**Cream Filling:** The hallmark of this cake is its luscious cream filling. 

It adds a rich, creamy texture and indulgent flavor to each bite.

**Assembly:** To assemble the cake, the layers are stacked atop one another with generous dollops of the cream filling spread between them. The sides of the cake may be left bare or coated with additional whipped cream for a more decadent presentation.

**Decoration:** Old-fashioned fresh cream cakes are often adorned with simple yet elegant decorations. Fresh berries, such as strawberries or raspberries, are a popular choice for garnishing the top of the cake, adding a pop of color and a hint of fruity sweetness.

**Presentation:** This cake exudes rustic charm and homemade appeal. Its unpretentious appearance and rustic finish make it perfect for casual gatherings, afternoon teas, or any occasion where a touch of nostalgia is desired.

**Flavor Profile:** The flavor profile of an old-fashioned fresh cream cake is light, delicate, and pleasantly sweet. The creamy filling provides a luxurious contrast to the soft, fluffy cake layers, resulting in a truly indulgent treat.

 With its soft cake layers, velvety cream filling, and classic presentation, it’s sure to evoke fond memories of days gone by and bring joy to anyone who enjoys a slice.


  • 1½ cups cake flour
  • 2½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup caster sugar
  • 180g soft butter
  • 3 large eggs
  • 2 tsp vanilla essence


  • 600ml fresh cream
  • 2 tbsp sugar
  • 1 tsp vanilla essence
  • Strawberry / apricot jam (optional)
  • Topping:
  • Left over cream from the filling
  • Canned apricot / peaches slices or fresh strawberries


Pre-heat your oven to 170°C.
Grease two 18cm round cake pan and line bottoms with greaseproof paper.
In a bowl, sift the flour, baking powder and salt.
Using another bowl, cream the butter and sugar until light, fluffy and creamy.
Beat the eggs in one at a time.
Slowly fold in the dry ingredients. Stir gently until all the ingredients are incorporated.
Do not overmix.
Divide the batter evenly between the two prepared cake pan.
Bake for 15 – 20 minutes or until a toothpick inserted in the middle comes out clean.
Take out of the oven and leave to cool in the pans for 10 minutes before turning the
cakes out onto a wire rack. Cool completely.

In a clean bowl whip the fresh cream, sugar and vanilla essence until the cream hold a stiff peak.

When the cakes are cool, sandwich together with a layer of jam, if you’re using it and a third of the whipped cream.
Spread the remaining cream over the top and sides.
Garnish / dip the sides with crushed peanuts or roasted desiccated coconut.
Top with slices of canned apricot, peaches or slices of fresh strawberries.

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